“If they are farm-raised, they are not seasonal. Eat them whenever you want,” says Adrianne Johnson, executive director of ...

Their journey from the Grand Isle lab to a New Orleans restaurant is typical for farmed Louisiana oysters. Unlike traditional ...

But before there were oyster farms, humans sourced their mollusks in the wild. The “R” rule was first coined in reference to wild-caught oysters—partially for food safety, but also for quality.

The finding is part of a University of Maine study that relied on local shellfish harvesters. It argues that fishermen's ...

Maryland's oyster population is booming as the number of oysters in the Chesapeake Bay tripled over the last 20 years.

OYSTERS and “escargot” are recognised as luxury foods around the world — but they were once valued by the lower classes as cheap sources of protein. Less adventurous eaters today see snails as a ...

Oyster farming demands hard work — flipping ... Here are some other ways I like to slurp them across the state. Unlike wild-harvested oysters that spend their lives in muddy bottoms, farm ...